Vegan White Sandwich Bread Recipe

Another few days of digging through the drafts and editing pictures.. It seems like my props and camera will be unpacked after everything else:).We hardly ever eat any White bread. Hubbs and me both like hearty whole grain breads. The closest we come to one is a sourdough. I had not posted a vegan White bread recipe yet, so decided to add one. The bread can be used as a base recipe and changed up to include other flours or cracked grains or seeds. This Sandwich bread is easy, soft and delicious. It doesn’t contain any eggs or milk powder or preservatives or dough conditioners(derived from bird feathers) etc like the usual White Breads found in stores. The almond milk and oil are enough to add the moist softness to the bread. The key to a nicely formed dome and airy crumb is kneading. If you can, knead the dough for 8-10 minutes. The bread will bake great without that much kneading too, but the kneading helps with good gluten formation which helps hold the bread with all that air in it. The bread keeps well on the counter for a few days. For longer life, refrigerate it in a zip-lock/air tight container for upto 7 days. You can eat it as is, toast it, make sandwiches, use it wherever you want, savory or sweet.

Make this Vegan White Sandwich Bread!

Makes amazing Grilled Sandwiches. like this Buffalo Millet Sandwich. Millet cooked in Buffalo sauce, peppers and creamy ranch, grilled up between 2 slices. You can also make burger buns with the dough. Make 6-8 balls of the dough. Shape, spray water on top, let rise for 20-30 minutes, then bake for 25-30 minutes. Perfect for any grilled up burgers to serve this summer. For more Loafs see the Bread collection here.Did I mention that as kids we used to love to eat the crumb and leave out the crust.(nope, bread wasnt available at homeeveryday. We would get one loaf a week.). To get us to finish our bread, mom made up a theory that all the good nutrients of the bread are actually in the crust, just like an apple . 😉It is getting warm finally in Seattle and that means some amazing fruits showing up in the market. Fresh and room temperature fruits are something I miss the most from back home. India being a tropical country has an abundant supply of local fruits all year round. And not just a few, there are several families of fruits that are available. Snacking between meals would be grabbing a couple of fruits. Things come full circle dont they. Eating more fresh fruits and veggies again now, after all the meaty and processed snack diet we had settled into after moving to the US. In other news.Elephants continue to be exploited on the streets of India where they are forced to beg on the streets, in temples and perform in marriages or circuses. Bijlee, the elephant, who hasd been worked for 50 years, who collapsed on the road recently, was left to die on the street. Even with efforts from rescue orgs, she passed away and her plight is now drawing national and international attention to the unfortunate lives of abuse, limited unhealthy food, no rest days of begging elephants in India. I hope, this movement keeps going just like the movement that was ignited by the beating video of Anne, the circus elephant, that led to a ban of the use of wild animals in circuses in the UK. You can read more about elephants use in India here. and sign the petition here.Steps:Proof the yeast. Add dry ingredients and knead into a soft non sticky dough.Spray water on top and let rise in a warm place until doubled. Punch down and shape in to a loaf. Spray water on top, cover lightly with a towel and let rise until doubled.Bake in pre-heated 370 degrees F for 35 minutes or until the top sounds hollow.

Use more water or flour if needed. I added another Tablespoon water. It will depend on the consistency of the non dairy milk and if you used sugar or maple syrup.

Spray water on top.

Cover the bowl with a towel and let rise for 1.5 hours or until doubled.

Take the dough out, punch it down and shape into a loaf, by rolling into a jelly roll or pulling on all sides.

Place in a greased or parchment lined bread pan. Spray water on top and then spray oil or dust with flour.

Cover lightly with a towel and let rise until doubled. 30-40 minutes.

Bake in pre-heated 370 degrees F / 190ºc for 35-40 minutes.

Remove the bread from pan. Cool completely before slicing.

Recipe Notes

Notes: I use a bowl which can accommodate upto 3 times the size of the dough, so the dough never touches the towel covering the bowl. If it rises and touches it, it can stick to the towel.Spray oil on top or dust enough flour to keep from sticking.

Cover the top in the last 5 minutes with another parchment to reduce browning. Brush melted vegan butter after baking for softening the crust.

I daresay I’ve never seen such a beautiful loaf of white bread. It really has gotten a bad rap in recent years, but there is really nothing like good, homemade, fresh white bread. I would wolf down every last slice in a heartbeat!

I just made this bread, it turned out great! I used home-made cashew cream instead of almond milk, as it was for my husband who is on an iodine-free diet and most almond milk has salt added. It looks beautiful, and is moist and delicious! Thank you for this recipe.

I came here to read, and admire about your White bread baking skill, but honestly, I was more touch to know that you took the time to mention about the problem of “begging elephants”. It continue to break my heart knowing animals are being exploited, abused everywhere despite the fact that we think we are highly intelligent beings. Thanks for taking the time to pay attention to issues like this and continue to spread the knowledge.

can you be more specifc about too hard? the crust is supposed be a bit hard to hold the shape well. But when you slice it, the inside is pillowy soft. Maybe your oven is heating up too much? Add another Tablespoon oil and substitute the almond milk with non dairy yogurt and the bread will be even more softer.

I love bread and would love to make this one according to your recipe. I do have a sourdough starter and would like to use it – do you have any feedback on how I can use the starter in place of the commercial active yest for this recipe?

did the yeast get frothy/bubbly at step 1? if it didn’t then the yeast was probably old or bad or the water was too hot. if it did get frothy, then it died because of something like adding salt directly to the yeast mixture. I usually use red start active yeast.

Yes, it did. But I am not sure how much it should froth. I left it after mixing with warm water and sugar for 10-15 mins inside my oven with the oven lights ON. The oven was not heated. I will try the brand you mentioned. Thanks.

it should visibly get bubbly and start smelling of yeast, somewhat like beer. If the bread doesnt rise, then the only reason is that the yeast isn’t doing its job. definitely try a different brand of yeast. you can use the dough to make thin crust pizzas, if you havent thrown it away yet.

HI Richa, I finally tried again with a new pck of yeast. It raised well. I baked it as you mentioned for 35-40 mins, but i didn’t see a brown crust so i continued baking incrementally for 10 mins. The crust still didn’t become brown. but then I stopped and cooled it. The outside is super hard, but the bread itself is soft. It could still be a little softer though. Do you think, it is due to extra baking time? Should I still stop at 40 mins even if the top is not brown? Thanks for the awesome recipe. It is super easy.

Great! yes probably because of extra baking. i am not sure why the top isnt browning. maybe the oven isnt heating the top as well. bake it at the middle rack of the oven. and in the end, start the broil for 2 to 3 minutes so it browns up. the crust will also softer in a few hours. another tip for a soft crust is covering the bread with a foil after the 35 minutes, bake for another 5 , remove the bread and foil and let it cool. hope this helps!

I made couple of batches of bread. It turned out awesome. But I couldn’t keep it for too long. I had dried white patches within 2 days. What can I do to make it little more moist and last for a few days? Like make on Sunday and use it until Friday.

How did you store the bread? Let it cool completely the store in a bread container or airtight container that is atleast double the size of the bread. I usually keep my bread refrigerated in a ziplock or airtight container since i never finish in 2 days. I toast the slices a bit and use.

This turned out so good whenever I took it out of the oven it tastes like bread! I also put almonds in the dough and right before I put the bread in the oven I sprinkled on almonds and it added a little extra crunch

This is the third time I have made this it is my go to bread recipe. I use coconut milk and maple syrup. I am the only vegan in m y household and my whole family and co workers ask me to make this more often. Thank you for posting.

This is a yeasted sandwich bread recipe. It will not work with self rising flour. self rising flour will make it into a quickbread or cake and will need very different amounts of water and other things.

I love home made bread, but i wanted something that rose a bit more and made for a bigger slice: found this recipe, and altered it to include spelt, buckwheat and some plain organic flour: it turned out delicious and although it didn’t rise as much as the loaf in the pic on here (probably due to me only kneading it for about four minutes) it still makes for a loaf i can make sarnies with! 🙂

Yes, it would not rise as much with the other flours. Buckwheat doesnt have gluten and spelt has less gluten. The bread rises well when there is enough gluten formation to hold the air in the structure. So when using mixed flours, you want to knead even longer. 🙂

I’ve made this several times and each time it raises well in the bowl but not so much in the pan. It raises but only maybe an inch or 1.5 inches above the pan. A couple times it even started to deflate. Any ideas? Thank you.

I tried this recipe using whole wheat flour. Is there a multi grain bread recipe in your blog? If not please let me know the proportion and what grains i can use. I do not want to use the all purpose flour. Thanks in advance.

there is a 100% whole wheat bread repie on the blog. With whole gran flour the method is different to allow it more moisture and airyness, else the bread ends up being dense. See http://www.veganricha.com/2015/07/100-whole-wheat-bread-recipe.html You can add upto a third of the flour as different whole grains in the wheat bread, or add some seeds etc. There is a search box and bread category for various other breads on the blog too.

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